Irish Beef Stew
A warm and hearty Irish Beef Stew made with tender chunks of stew meat, potatoes, carrots, celery, and onions simmered slowly in a rich broth with Guinness beer. This classic comfort meal cooks low and slow in the crockpot, allowing the flavors to deepen while the beef becomes perfectly tender. It is the perfect cozy dinner for St. Patricks Day or anytime you crave a satisfying, home cooked meal.
Equipment
- Large skillet
- Slow cooker or crockpot
- Cutting Board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Vegetable peeler (optional, for potatoes)
Ingredients
- 2 lbs Stewing Beef or Chuck Roast cut into cubes
- 4 tablespoon Salted Butter (3 for veggies, 1 for meat)
- 3 Large Carrots chopped
- 2 Yellow Onion medium, diced
- 4 Celery Sticks chopped
- 2 tablespoon All-Purpose Flour
- 1 Canned Diced Tomatos
- 22 ounces Guinness or Stout Beer (1 can)
- 2 tablespoon Italian Seasoning
- 2 tablespoon Stone Ground Mustard or Dijon
- 2 Bay Leaves
- 2 tablespoon Worcestershire Sauce
- 3-4 lbs Russet Potatoes cubed into small pieces
- 2 tablespoon Kosher Salt (add extra if you'd like!)
- Pepper to taste
Instructions
- First, prepare the vegetables. Dice the potatoes, either peeled or unpeeled depending on your preference. Next, dice the onions and chop the carrots and celery into bite sized pieces so they cook evenly in the stew.
- Then place a skillet over medium heat and add the butter. Once the butter melts, add the celery, carrots, and onions. Cook the vegetables while stirring occasionally until they soften and release their aroma. Remove them from the skillet and set them aside.
- Next, use the same skillet to sear the stew meat. Add the meat and cook it on all sides until it develops a rich brown crust. This step builds deep flavor for the stew. Once the meat finishes searing, return the cooked vegetables to the skillet with the beef.
- After that, sprinkle the flour and seasonings over the meat and vegetables. Stir everything together until the flour coats each piece evenly. Continue mixing until the ingredients combine well and the flour fully covers the meat and vegetables.
- Then transfer the entire mixture to a large crockpot. Pour in the Guinness beer and add the canned tomatoes, Worcestershire sauce, bay leaves, and stone ground mustard or dijon mustard. Add the diced potatoes and stir everything together so the ingredients distribute evenly.
- Finally, cover the crockpot and cook the stew on low for 8 to 10 hours. As the stew cooks, the beef becomes tender and the flavors deepen. When the cooking time finishes, give the stew one final stir before serving. Ladle it into bowls and enjoy a warm and hearty meal.
